Gluten-Free Dark Chocolate Cherry (Print Version)

Rich chewy dark chocolate cherry treats bursting with flavor

# List of Ingredients:

01 - 1 1/2 cups gluten-free all-purpose flour blend

02 - 1/2 cup unsweetened cocoa powder

03 - 1/2 teaspoon baking soda

04 - 1/4 teaspoon fine sea salt

05 - 1/2 cup unsalted butter, softened

06 - 3/4 cup packed light brown sugar

07 - 1/4 cup granulated sugar

08 - 2 large eggs

09 - 1 teaspoon pure vanilla extract

10 - 3/4 cup dark chocolate chips or chunks

11 - 2/3 cup dried cherries, roughly chopped

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.

02 - Whisk together the gluten-free flour blend, cocoa powder, baking soda, and salt in a medium bowl.

03 - Beat the softened butter with both sugars in a large bowl until light and fluffy, approximately 2 minutes.

04 - Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.

05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.

06 - Fold in the dark chocolate chips and chopped dried cherries until evenly distributed.

07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

08 - Bake for 11 to 13 minutes, until the edges are set but the centers remain soft.

09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

01 -

The texture is impossibly chewy, with crisp edges and centers that stay soft for days
These cookies prove that gluten-free baking can be just as indulgent as the traditional stuff

02 -

Gluten-free dough continues to firm up as it cools, so removing cookies when they look slightly underbaked is actually the right move
The dough will be stickier than traditional cookie dough—chilling it for 15 minutes makes scooping much easier

03 -

Weigh your gluten-free flour rather than using measuring cups for consistent results
Room temperature eggs incorporate more easily than cold ones into the butter mixture